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Krausening is using unfermented wort (either held over after the boil or from the next batch of beer) and using that to provide the sugar for bottle conditioning. It's action would be similar to using regular priming sugar but it's a old german method for following the purity laws.

Not sure what you hops measurements are in. Ounces is too little and pounds is too much if you're brewing 35 gallons. I like my pale ales less sweet so I would skip or reduce the C40. Maybe swap the percentages for C4 and Munich. That would up your maltyness from the munich and still keep some...

This would be handy

I should add, he surely gets into the changes to the beer due to war-time austerity and availability of different ingredients.

You could look through Shut Up About Barclay Perkins blog from Ronald Pattinson who writes about beer history. Here's a link to the articles from him with the "WWII" tag. Might give you some interesting tidbits. http://barclayperkins.blogspot.com/search/label/WW%20II

For my (not quite a) SMaSH recipe I use 10 pounds pale malt and 1 pound flaked barley (that's about 10%) with nice results. Gives the beer a bit more body and head.

Is it dry to taste or are you getting a really low final gravity? I don't think I've ever had a beer go so dry that it was an issue. What type of yeast are you using? Are you doing all grain for extract?

I did a watermelon milkshake used a pound turned out really nice. We have a local brewery that does great fruit milkshake IPA and they shared that it's about 20% wheat (white wheat malted) 20% oats (split between flaked and malted). Zythos is supposed to have a pineapple note but I've not...

This is a great yeast for nice clean (and clear) beers. My favorite house IPA (pilsner and mosaic) uses it as does the brewery I based the recipe from. Just a great performing yeast.

Totally in for this!!!

I wrote about this hop here http://www.talkaboutmy.beer/hop-test-007-the-golden-hop/ It's a nice hop. Tangerine, orange and some slight herbal notes. I've seen a number of single hops brews with this from places like TallGrass which are good. I think it could go good with Simcoe, or Cascade...

I just got some score sheets back from a competition and while my beer did win a silver both judges mentioned multiple times about oxidation issues specifically mentioning it was a good beer but must have some process issue that caused oxidation. So I am trying to figure out where and what might...

If you want a nice hoppy but slug you in the face IPA, I would reccomend brewing either of these recipes. I have brewed them both and they are great. https://www.homebrewersassociation.org/homebrew-recipe/deschutes-fresh-squeezed-ipa-clone/...

Found this, recipe looks reasonable but have never brewed it. http://www.craftedpours.com/homebrew-recipe/stone-go-to-ipa-session-ipa-clone-homebrew-recipe

As long as you only open it enough to put the dry hops in and you don't wave a fan you shouldn't introduce any appreciable oxygen to you fermentor.

Yep (with the same +/- 6 hours). If I want it to be exta carbed, like a triple or something, I don't vent it right away. Just remove the co2 connection and leave it for another 6-12 hours. Otherwise, yep, just vent and then put it on serving pressure.

My understanding is that the geletain collects the proteins causing haze as it settles through the beer. My guess is that all the clumps are all stirred up again. You could try adding some more and let it set. One other comment on the carbing up with I picked up from the Brulosophy guys...

I think I'll switch it to US-05 for extra clean fermentation.

Wow. I just polished off a batch of pale ale that was all Apollo and nothing even remotely like onion/garlic.

I think that's just the way BeerSmith exports it when you do text. It's FWH but technically it is boiled for 60 minutes. What yeast would you use? I'm breweing this on Saturday so I don't have time to make a very large starter. I'm fermenting at 65f so whatever yeast I use it going to...